Development of a distilled-like alcoholic drink from blueberry (Vaccinium corymbosum) cv. Brigitta, and sensory analysis
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Universidad Nacional de Colombia
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The present study aimed to develop a distilled-like alcoholic beverage using blueberry from the Brigitta cultivar, either juice, skin or the mixture of both components according to the Law of alcohols N º 18.455 from Chile, test - ing the alcoholic grade and sensory attributes such as; flavour, color, aroma and acceptability. The development consisted of two parts. Firstly, an alcoholic fermentation, and secondly, the distillation of the beverage. Before bottling and labelling, the final product was filtrated. Determinations such as; alcoholic fermentation, temperature, density and soluble solids were performed. Resulting values were subjected to analysis of variance and multiple comparison Tukey tests. It is feasible to obtain a distilled alcoholic beverage from frozen blueberries. Sensory attributes better identified for T 1 : Blueberry juice fermentation, by panelists, were flavour and color. However, liquors from the treatment T 3 : fermentation blueberry skin, were identified by panelists as having a better aroma.
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